Herby Seared Steak & Veggie Fries
with Onion Chutney Sauce
A crispy stack of colourful veggie fries creates the base for a low-carb steak dish of joyous proportions. Tender slices of beef rump are adorned in earthy dukkah, topped by garlic yoghurt and served with a crisp mixed leaf salad. Now, if that doesn't sound like heaven, we don't know what does!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
We’ve replaced the mixed salad leaves in this recipe with cos lettuce due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
courgette
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
Beef Rump
½ head
cos lettuce
½
Onion
1 packet
Onion Chutney
(Contains Sulphites; )
1
cucumber
Not included in your delivery
olive oil
drizzle
white wine vinegar
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut courgette and beetroot into fries. • Place veggies and half the garlic & herb seasoning on a lined tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• While veggie fries are baking, thinly slice cucumber into rounds. Shred cos lettuce (see ingredients). • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine the remaining garlic & herb seasoning and a drizzle of olive oil. Add beef rump and turn to coat. Set aside.
• Thinly slice onion (see ingredients). • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water, stirring to combine.
• When the veggies have 10 minutes cook time remaining, wipe out the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season and add cos lettuce and cucumber. Toss to coat.
• Slice herby seared steak. • Divide steak, veggie fries and cucumber salad between plates. • Top steak with caramelised onion sauce to serve. Enjoy!